Cheese cutting guide from @thatcheeseplate.

Ingredients

• 200 g Brie (half wheel, soft-ripened, room temperature for easier slicing)
• 300 g Alpine Style Cheese (firm, nutty cheese such as Emmental or Gruyère, block form)
• 200 g Aged Gouda (crystalline, caramel notes, firm texture)
• 100 g Blue Cheese (crumbly, strong flavor, keep refrigerated until ready)

Instructions

1. Gather and Prepare Cheeses

   Remove all cheeses from the refrigerator and let them sit at room temperature for 20‑30 minutes so they are easier to cut and will display optimal flavor.

   Time: PT5M

2. Slice Brie into Triangular Wedges

   Place the half wheel of Brie on the cutting board. Using a cheese knife, cut the wheel into equal triangular wedges (like pizza slices) and space them evenly on the serving platter.

   Time: PT5M

3. Break Down Alpine Cheese

   Take the block of Alpine cheese and first cut it into large alternating wedges (like a pie). Then, cut each wedge in half to create smaller, uniform wedges.

   Time: PT6M

4. Arrange Alpine Wedges

   Lay the smaller Alpine wedges in a "river" line on the platter, then stack a few on top to add height. Fan out two rows of wedges in a triangular pattern for visual interest.

   Time: PT3M

5. Cut Aged Gouda into Rectangles

   Slice the aged Gouda block into bite‑size rectangles (about 1½ × 1 inch). Arrange them in a separate section of the board.

   Time: PT3M

6. Slice Blue Cheese into Simple Wedges

   Cut the blue cheese into classic wedges, similar in size to the Brie pieces, and place them near the Gouda rectangles.

   Time: PT2M

7. Final Board Presentation

   Step back and adjust the arrangement for balance, ensuring each cheese type is visible and easy to pick up.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

2 g

Fat

35 g

Fiber

0 g